Barley salad with roasted fall vegetables.
My heart will always belong to the PB&J, but I’ve been craving something a bit more healthful for lunch lately, like this barley and vegetable salad. Get the recipe.
Cookbook update: Preorders now available.
At long last, “The Findlay Market Cookbook” heads to the printer this week. Whew! We’re now taking preorders online. Get the scoop.
End-of-the-garden herbed salt.
While your garden herbs have the last bit of life to them this fall, preserve their flavors by making an herb-infused salt. Get the recipe.
Perfect chop salad.
This chop salad recipe is the perfect formula for using late-summer and early-fall produce. Use whatever veggies you have on hand! Get the recipe.
Spaghetti squash and meatballs with quick tomato sauce.
This is the ultimate summer-to-fall transition dish: spaghetti squash with last-of-the-season quick fresh tomato sauce. Get the recipe.
Sneak peek: The Findlay Market Cookbook.
I wanted to share a sneak preview of the cover for my forthcoming “The Findlay Market Cookbook.” It’s getting closer to publication!
Rice pilaf with summer vegetables.
This recipe for rice pilaf studded with diced summer vegetables is perfectly in season … for now. Get the recipe.
The Findlay Market Cookbook
My cookbook, The Findlay Market Cookbook, is Cincinnati’s local cookbook — a celebration of local food as it’s best represented by Cincinnati’s historic public market.
Browse Recipes by Ingredient
About Bryn
In addition to sharing easy recipes here, I’m the editor of Edible Ohio Valley magazine and the author of “The Findlay Market Cookbook.” I’m a journalist, writer and editor focused on food, wellness and creativity. I love to speak about local food and teach casual cooking classes around the Cincinnati region.
